Ingredients
For The Pancakes:
- ¾ cup unsweetened almond milk
- 1½ tablespoons apple cider vinegar
- 1 cup whole-wheat flour
- 3 tablespoons coconut sugar
- 1 teaspoon ground cinnamon plus extra, for serving
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons unsweetened applesauce
- Nonstick cooking spray or coconut oil
- 1 medium apple peeled and chopped
- Maple syrup for serving, optional
Instructions
- Preheat a nonstick skillet over medium heat.
- Whisk together the almond milk and apple cider vinegar in a small bowl. Set aside for 5 minutes to make almond "buttermilk."
- In a large mixing bowl, combine the whole-wheat flour, coconut sugar, 1 teaspoon ground cinnamon, baking powder, baking soda, and salt.
- Whisk the egg and the applesauce into the almond "buttermilk."
- Pour the wet ingredients into the dry ingredients and fold together until just combined. Fold in the apples.
- Coat the skillet with nonstick cooking spray. Pour ¼ cup of batter for each pancake onto the skillet and cook for about 2 minutes (you may need to work in batches). Flip the pancakes when bubbles appear on the surface and the edges look set. Cook for an additional 1-2 minutes, then transfer to a plate.
- Serve the warm pancakes with a sprinkling of cinnamon and a drizzle of maple syrup, if desired.